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Incredibly flavorful and juicy Baked Lemon Pepper Chicken is low-carb, gluten-free, and takes MINUTES to prepare. Sit back and relax while it cooks!
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Lemon lovers rejoice!
This easy, low-carb, and healthy chicken recipe will become a staple at your house. It's basically the same recipe as our super-popular Lemony Baked Basa and Lemon Pepper Tilapia, except that we used chicken instead. The appeal of both recipes is the ease of preparation (we're talking about 5 minutes) and the delicious lemony flavor.
This is a classic bake once, eat twice recipe that is very, very versatile.
We love these two concepts so much! Here's why.
Scenario: You're on your way home from work and don't have a dinner plan.
- First, you literally do not have to know anything more. Just pull the chicken out of the refrigerator and get it cooking ASAP. It's not a 30-minute meal exactly. But, it comes close and it is all hands-off cook time. While it bakes you have some quick decisions to make. We have your back with lots of ideas below.
- Second, while you are at it, make extra chicken so you will have leftovers and can make recipes like Layered Chicken Enchilada Casserole the next day!
Happy Ending: In about 35-40 minutes, you have 2 or more dinners and possibly lunches ready to go.
I'm a big fan of making a dinner plan, but this scenario happens far too often. Now, I just plan on it.
I keep everything I need to make this recipe and other easy prep recipes, like baked chili lime chicken and baked blackened chicken, on hand.
How do you make Baked Lemon Pepper Chicken?
Simply splash some lemon juice over the chicken, sprinkle lemon pepper seasoning, garlic powder, and paprika over each piece of chicken, and place a sliver of butter on top. Bake in a 350 degree F oven for about 30 minutes. The beauty of this recipe is the simplicity of the preparation.
We've provided the measurements in the recipe below. But, the amounts can definitely be eyeballed.
Of course fresh lemon is best. But, we keep a bottle of lemon juice in the refrigerator and it works just fine.
The pat of butter helps create the lovely juicy top and makes the chicken moist and delicious. We used a scant teaspoon of butter per serving, and it is well worth it.
As for those little green specks you see... that's dried parsley and it is entirely optional. So are the lemon slices. Use these ingredients to up the presentation.
How do you make Lemon Pepper Seasoning?
To make your own lemon pepper seasoning, you will need to zest several lemons, dry out the zest and then combine it with mashed black peppercorns, salt and other spices such as thyme or minced onion. I'm 100% behind anyone who is up to the task. If so, check out this recipe for Homemade Lemon Pepper Seasoning.
Or, buy a jar to keep on your spice rack, which is exactly what I do! In addition to seasoning chicken and fish, use it to liven up vegetables. Sprinkle it on before or after cooking.
Note that depending on how much salt is included in a blend, you will not need to add additional salt to the recipe.
What do you serve with lemon pepper chicken?
Lemon pepper chicken is very versatile. Simple sides such as green beans, asparagus, broccoli, zucchini, new potatoes, and carrots will easily round out dinner. Many of these vegetables will cook nicely alongside the chicken, too. Other ideas include serving it over salad greens, couscous, or roasted cauliflower rice.
Slice or dice the chicken and use it in:
- Casseroles like Layered Chicken Enchilada Casserole Pie
- Soups like Creamy White Bean Chicken Chili
- Salads like Napa Cabbage Salad or Chicken Strawberry Walnut Salad
- Make ahead lunches like Taco Salads in Mason Jars
Is lemon chicken healthy?
I absolutely love this recipe because it is such an easy way to add healthy protein to your diet. Dice chicken and freeze it to increase the protein content of meals. It's perfect for South Beach Phase I diet and it's keto-friendly too.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Baked Lemon Pepper Chicken Breast Recipe
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Equipment
- DOT® Simple Alarm Thermometer
Ingredients
- 16 ounces Boneless, skinless chicken breasts
- Salt and Pepper to taste
- 4 teaspoons lemon juice
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 4 teaspoons butter
- Parsley garnish optional
- Lemon slices optional
Instructions
- Preheat oven to 350 degrees.
- Place chicken in a baking dish. Sprinkle with salt and pepper to taste.
- Gently spoon lemon juice over chicken.
- Sprinkle remaining ingredients over chicken.
- Place butter slice on top of chicken.
- Bake uncovered for approx. 30 minutes or until chicken temperature registers 165 F and juices run clear. Spoon juices over chicken, if desired.
- Garnish with parsley and serve with lemon slices, if using.
Notes
Nutrition
Melissa Huber says
I absolutely love this recipe, I use lemon pepper seasoning and lemon juice. Always juicy and delicious 🤤
Marjory Pilley says
I’m so happy you enjoy it!
Jenna says
This was super juicy and flavorful! Super easy as well. Thanks for a great recipe!!
Laura White says
Making this tonight. Is there any reason all of the ingredients can't be combined together and brushed over the salt/pepper-seasoned chicken?
Marjory Pilley says
That is absolutely an option. I like to do them separately because I feel like the distribution of ingredients is a bit more even and it’s easier to make sure the lemon juice does not splash the spices off the chicken.
Carlene Ward says
Made this tonight. Was so easy and quick! I will put seasonings on both sides next time and add lemon slices to top before baking. My picky husband said "was pretty good", that's high praise from him!
Laura Kangas says
making this tonight.
christine haley says
am going to make this tonight. will use boneless chicken thighs. thank you for this recipe
Marjory Pilley says
Enjoy!
Jamie says
Could you do this recipe in a crockpot?
Marjory Pilley says
I have not tried this in a slow cooker so I can't vouch for how it would turn out. Generally, it's best to have a little liquid in the slow cooker so the chicken won't dry out. If you give it a try, add about a cup of chicken broth!
Donna says
This chicken recipe was so easy and so delicious. I didn't have the chicken breast, so I used the skinless, boneless, chicken thighs. It worked perfectly. This recipe will stay in my recipe rotation.
Dawn h says
Delicious
Cheryl Seybert says
Absolutely easy and delicious!! Will definitely be going into dinner rotation!!
Becky says
This recipe is delicious! I had two large chicken breasts, so I doubled the lemon juice but kept everything else the same. Served with jasmine rice and steamed vegetables. Very good. Will definitely be making again. Thanks!
Mary says
Beautiful
Chis says
OMG What I have ever wanted in a meal!!
Lynda McCarthy says
Juiciest chicken breasts I've ever done. My new "go-to" recipe!
Anthony Reid says
Your recipes are very tasty and easy to prepare.
Jane Regehr says
This recipe is super! Just as super as your Lemon Basa Fillets! I baked these from frozen and baked them for 45 minutes. They were terrific!
Marjory Pilley says
I’m so happy you enjoyed it!
Gloria A says
I doubled the recipe to have leftovers for another meal for me and my husband. My last lemon was bad, so I substituted lime juice, otherwise followed the recipe. It was VERY juicy and flavorful. I made asparagus as a side. It fits nicely into my keto meal planning. Thank you!
Aleca C says
This was soo good! My husband raved over it. Only thing I did different was marinate my chicken overnight with a couple splashes of lemon juice. So yummy!
Thinking of trying chicken tenders next time. Thanks for sharing it! 🙂
Brandie says
Very easy and fun to make because you know your family will love the taste and its healthy!!
Tracy says
Big hit tonight at dinner! Definitely making this again!
Marjory Pilley says
I'm so happy you enjoyed it! Thanks for commenting!
Pamela says
Made this last night. It was delicious!
John Nelson says
Used this recipie for a low carb meal along with Lemon-Pepper Green Beans, and Low fat Greek Spinich salad! 😉
John says
I've not made this yet . Have a kind of a silly question can I just use chicken thighs instead of chicken breast since I can't afford chicken breast with my income? Thank you
Marjory Pilley says
Absolutely!
Barbara Miller says
Be CAREFUL with use of aluminun foil, cans, and foil pans. Research proved that adults who developed Alzheiners had high levels of aluminum collected in their blood!
Chris Dotson says
Best to pound down the thick chicken breasts with a meat tenderizer or rolling pin at thicke parts so they’re an even piece of chicken- this is so they cook evenly. Brush with some oil before seasoning and then a quick splash of lemon before oven. EXCELLENT RECIPE for ‘grilled chicken’ Caesar salad. Delicious thank you! Sorry for my ‘additions’ but this is what I did per my experience in the kitchen and it made even cooking easier, and quicker in oven so juicier chicken. Thanks!
Marjory Pilley says
I'm so glad you enjoyed it. Thanks for sharing your tips.
Brittney says
Hello. How should I alter the recipe for a group of 15-20. Thank you.
Marjory Pilley says
Hi! Use sheet pans to cook the recipe. There is a slider under for the serving size so you can adjust the quantities. The cook time may be a little longer, so it will be very, very helpful to use insert a meat thermometer while the chicken is cooking to get it just right. Enjoy!!!
Michael Kelley says
Making this for the first time tonight! Hope it turns out tasting delicious! Love finding different recipes!!!
Lindsey Stewart says
I’m going to make this for sure. Do you think it would work with a small pork tenderloin
Marjory Pilley says
I've never tried it! I think it might! Be liberal with the lemon pepper seasoning. And, please let me know if you try it!
Miss Lyn says
This was not our favorite recipe. It didn't taste bad, the seasonings just didn't seem to go with chicken well. Half way through eating my fiancé asked if maybe this was supposed to be a fish recipe? For us this was a miss.
Beauty Broken says
This goes well with tilapia, just takes less time since most tilapia is thin and cooks fast!!
Kara says
Omg, just made this tonight! Delicious moist chicken. I often over cook chicken but this was perfect! I baked mine at 375 for 30 minutes (the Amish chick breasts were a little thick) then tented with foil for about 10 mins and served with broccoli drizzled with resulting chicken sauce, I absolutely devoured it, fantastic! Leftovers will will be great on salad or to make a chicken salad. Thank you!
Marjory Pilley says
I'm so glad you enjoyed it!!!
Joanna says
Great idea and it came out so good
MC Cochran says
This is the best chicken I've ever made. It was so easy. I didn't have paprika so I substituted red pepper flakes. The flavor was so nice that it felt like it was a lot more complicated. My husband told me 50 times how good it was. I will make it again. Next time I will make extra.
Marjory Pilley says
Thanks so much for coming back to comment! 🙂 I'm so glad you enjoyed it! Definitely make extra for the next day or to freeze!
AJ says
What side dishes would be good with this? (Newly moved out and trying to adult)
Marjory Pilley says
Hello! There's a section within the post with ideas and links to more recipes. I often make rice bowls, chop and add to soups or make fajitas (slice chicken and add to warmed flour tortilla along with tomatoes, beans, onions, cheese, guacamole, sour cream...) Add to ceasar salad or serve with just about any veggies. We often have zucchini, green beans on the side.
Debi says
made this tonight and not bad I will make it again
Marjory says
Glad you liked it!
Kelly says
My family raves about this chicken!! It was scrumptious!!!
Marjory says
I'm so glad you liked it! 🙂
Andrew says
I can’t believe I read all of that, but I did... and now I’m totally SOLD on the recipe and the FOIL PACKETS!! Haha. I’m a husband, to a wonderful wife and mother and she loves when I surprise her with lemon pepper chicken and asparagus. But I’ve never tried it with fresh squeezed lemon. And I love that idea. And the packets marinating it. I’m on it for a surprise lunch tomorrow. Thanks ladies.
Marjory says
Thanks so much for your comment! Terrific tip to add asparagus to the foil packet. I would LOVE to come home to that! Enjoy!
Melanie Sikes says
This recipe was delicious! Didn’t change anything and it cooked perfectly. Served it with green beans and cream cauliflower. Thanks for the recipe!
Marjory says
Thanks so much for your comment! Love your sides!
Sherl says
Hi, been using the foil packs for my chicken breast for a long time and I've also been using the ranch seasoning packet and butter and it gives the chicken such a great taste! I am extremely picky about my chicken because a lot of recipes that I have tried the chicken still is so Bland and it just tastes awful to me so that's when I found the foil Packs along with the ranch seasoning packet and butter and my husband and I love it my question to you is with this lemon pepper and garlic recipe that you have does it give the chicken lots of flavor I just cannot stand to take a bite of chicken and it taste just extremely Bland I have to be able to taste the flavoring that I made it with sorry don't mean to sound so forward thank you!
Marjory says
Hi! If you like lemon flavoring, then you should enjoy this recipe. The flavor profile will be completely different from the recipe you made with ranch dressing (which sounds delicious!) Note that lemon baked chicken can also be made in foil packets. I hope you enjoy it!
Sherl says
thank you for your reply back to me if I use the foil packs with this recipe do I still need to leave it uncovered? or is it okay for me to just cover it completely up like I would if I were making the ranch foil packs? what I'm thinking is it would have much much more intense flavor if I just kept it covered up and closed thank you and by the way if you would like the recipe for the ranch and butter chicken let me know I would love to send it to you.
Marjory says
Cook it the same way that you prepare the ranch chicken, completely covered. Would love the recipe!!!
Angie Adams says
would like the foil ranch chicken recipe, please. Sounds delicious and easy to make.
Cambria says
I'm sure you can simply Google it, "foil pack ranch baked chicken recipe" or something along those lines. Never forget, Google exists and they likely found that recipe that way
Iris says
Hi!
I have made this in the oven & it is super delicious. I would like to know if it can be cooked in an air fryer?
Marjory Pilley says
Lemon pepper chicken can be cooked in the air fryer. Use the same temp (350°F) for a shorter period of time (about 20 minutes). The exact time will depend on your air fryer, so check it frequently the first time. Use a liner and pour the lemon juice over the chicken before placing it in the air fryer. I hope you enjoy it!
Beauty Broken says
I use foil packs too! My father has heart disease and can’t have salt, so I use salt free things on his, and my husband likes spicy, but I don’t, this way everyone gets their desired flavor intensity, plus cleanup is a breeze!!
Marjory Pilley says
Thanks for your comment and tip on foil packs! Add a few veggies in the pack too and you have a complete meal!
Brennan says
If I remove the garlic would it still taste good
Marjory says
If you don't care for garlic then definitely leave this out. The lemony flavor will still shine!
Candy Duncan says
making this for the first time oven is set at 350 degrees after 30 minutes the chicken hadn't even reached 125 degrees with was meat thermometer.
set for another 10 minutes going to check it every 10 minutes got a feeling it's going to take an hour at 350 degrees. Most recipes say 375 or 400 degrees for the oven. I hope it turns out tasting good and gets done soon
Marjory says
I hope it worked out. The cook time will vary depending upon how thickness of the chicken breasts. Also, it can definitely be cooked it at a higher heat for a shorter amount of time if desired..
Michael S says
What if you swap Olive Oil for butter? Are there less calories? Does it still taste the same?
Marjory says
Hi! There are slightly more calories in a teaspoon of olive oil (about 40) as compared to butter (about 34). Since lemon is the primary flavor, it should shine through either way. I'd love to know your thoughts if you make it this way!
Shannon says
I'm making it right now with olive oil because my son is allergic to cows milk andhe can't have butter. I have vegan butter but I'm not a huge fan of it. I'll let you know how it turns out.
Marjory says
I hope you enjoy it!
Jennifer Callison says
This is my favorite. It is Soooooo good
Marjory says
Thanks so much for your feedback! I'm so glad you enjoyed it!
Sally Jo says
I loved the Basa recipe so I knew this one would have to good too...and it was. Love it and always make extras. Thanks!
Marjory says
Thanks for your comment! It's a very versatile recipe that's for sure!
Keith says
Very
tasty all the kids loved it 🙂